Description

These mini chai muffins feature a tender, spiced crumb infused with a fragrant blend of cinnamon, cardamom, ginger, and cloves. Each delicate muffin is crowned with a smooth, sweet vanilla bean glaze, speckled with real vanilla, adding a creamy finish. Baked to a golden hue, they offer a comforting and aromatic experience.

Ingredients

Scale

*For the Mini Chai Muffins:*
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon chai spice blend (see note for homemade)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup milk (dairy or non-dairy)
¼ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
*For the Vanilla Bean Glaze:*
1 cup powdered sugar
2–3 tablespoons milk (dairy or non-dairy)
½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
*For Homemade Chai Spice Blend (optional):*
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
Pinch of black pepper

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Instructions

Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the flour, granulated sugar, chai spice blend, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
While the muffins cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla bean paste until smooth. Add more milk, a teaspoon at a time, if a thinner consistency is desired.
Once the muffins are completely cool, drizzle or spoon the vanilla bean glaze over each muffin. Let the glaze set before serving.

Notes

Do not overmix the muffin batter; overmixing can lead to tough muffins. Mix until just combined.

For a richer chai flavor, steep 2 chai tea bags in the milk for 5 minutes, then remove and cool the milk before adding to the wet ingredients.

Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.

Store leftover muffins in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 12 minutes

Nutrition

Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 2g